Vegan Lentil & Roast Pumpkin Lettuce Cups

While making my brekkie, I’ll often cook a cup of lentils or some rice or other grain, without knowing what I’m actually going to do with them. When lunchtime comes I’ll go to the garden, pick some vegies and salad bits ‘n’ pieces and I have a pretty instant delicious lunch. It’s these kind of habits that keep me eating well with variety. It also can inspire some new creations!

I love how simple, satisfying and nutritious this recipe is. It can present as a wonderful little starter or lunch with friends. Lentils are a great source of protein as well as being high in iron, magnesium and water soluble fibre.

The simple dressing of olive oil, lemon, salt, pepper and fresh herbs (parsley or mint) is a basic standard dressing you can’t go wrong with. Toss it all in a bowl, tear open an iceberg lettuce and voilà! You have an awesome simple lunch!

Ingredients

¼ medium pumpkin, diced and roasted

Good salt and freshly cracked pepper, to taste

¼ cup olive oil

1 cup puy lentils

¼ small purple cabbage, finely shredded

¼ bunch curly parsley, finely chopped

1 medium beetroot, cut into matchsticks

1 lemon, juiced

1 tsp tamari

Iceberg (or mini cos) lettuce, torn into cups

Method

Toss diced pumpkin in a bowl with salt, pepper and olive oil, then scatter on a flat baking tray. Be careful not to overcrowd the tray or the pumpkin can steam itself and not go crispy! Bake at 190–200°C (375–400°F) until golden.

Cook the lentils in two cups of filtered water. Once boiling, reduce heat. Simmer for 7–10 minutes or until lentils are soft but al dente. Cool under running water and strain before mixing into the salad.

Note: You can use whole red, beluga, green or brown lentils but reduce cooking time or keep an eye on them as you want them cooked al dente and definitely not mushy!

Whole red lentils and beluga lentils will keep their shape like the dark green puy. Prepare the rest of the ingredients and when lentils and pumpkin are ready, combine in a bowl and spoon into lettuce cups and EAT!